' THE OREGON ? SUNDAY : JOURNAL, 5' PORTLAND, SUNDAY MORNING. J OCTOBER 23, 1CI3
r 1 . -
the people's institute of Bommc
A
r ;. ire
T vmmmmm
H ALL rocu, of oU ther. Us Uen on lhe table the ttaffof tif
in M form. Ow daily MeaS', tn our dady prayer ie ueed in a
T:
comprehenMw eense, but it euggnie now wpvTiMm M l ;.ou v
thm Avu't tnala. : You would think that thie universal food oould
Tzve arrived at perfection, having tk' foundation of eenturiee of mm and '
t.WLviyoTover oof tU Iroad of oitterne... eogginete
t i indlgeetiont Of courte you have. i-y ;; 'j
JTh more you break and eat tho etaff of life,, the more, emphatically r
li you recognize the i frutA that there U oUvfaye room Jor,,imprmement. v
JTd familiar thing ie t he least valued. , , v , , ' -
1 Today this page is presenting to membere of tho InttituU an inUVi.'
t:JLtica.exLitiokof the eubject of bread. Mis. Barrowo invade.
e kitchen, backed by her vnao experience, ana every one wm oe mo oef
ter for her discussion. x We are glad to contribute to the best bread of the
'tinner table of the country. ( " '
'V OOKDfO nesaS the kaewUdge of Medea, and ef Circe, sad of Calypae,' aad it
" I j Helen, Hi ef Bebekah, sad ef the aeea ef Bheba. It soeaas the kaewledge
I u kerbs, and fralte, aad ftabas, aad spleest aad ef ail that is healing
sad sweet ta field aad graves, aad savory ia ameatai Jt moans eacefnloees, aad
tBTenUwieM. aad watchfolaee aad winiagaeee, aad readiness ef appllaaeer tt
Wif.. the eeeneaiy ef year great-graadaMthers, aad the aeianee ef saedera eheae
latai tt wren mach tastlag. aad ae waatiagt It Bwana Xagllsh tkeeeaghaees,
and French art. aad Anblaa hoeplUOtyr aad I means. In Sue, that yea are to
be perfectly aad always ladlee" Tof -fTm.-OHX BCSKST. 0
ByAnna Banwa
EtUTr on' I)oraMrtlo Bctaos School
HeUMbold Ate. Oolumbl . Uatvereity.
i . New.
York.
TWO HUNDRED years ago. Dean
Bwiftv In his Tale of a Tub,";,
made the assertion, "Bread is
the ataff of life." The same
feomparlsoa doubtless occurred to
bthers In earlier Unjea. - A lata writer -goes
further, and clalma that, if bread
ls-ths staff of -life, bread and butter.:
most surely r be a gold-headed cane,
Uread long; has held leading plaoe .
among foods, and the word Iteelf is -frequently
used, as it la In the. lord's
XTayer,- to Imply all that Is needed
to sustain the human body. ,
Xeadlng scientists have predicted a '
iday, not so very far beyond our own .
tlma, when the demand tor wheaten
jread will exceed the supply. : .
Tet tbi la one of the cheapest forms
f food. A pound of flour affords 1600 ,
calories; a pound of bread, 1200 calories;
a pound of milk, tOO plus; a pound of
teet 800 to 3100. according to the fat It
contains t
Tet bread Is growing more costly .
along with other foods. ; This is par
tially due to ths cost of production
end partly to the flavors we add to it ,
::uts, dates, rsiilns and spices are
-ombtned'wlth the bread dough, and '
i lilt we call it bread rather thau
ake, and eat .butter on it and Jam
with It - '
Though breads are mad from many
Talne and flours secured by grind- -,
i k other dry vegetable substances,
w neat is especially adapted to this
JiWrpOS.'';) V-K-'V'N-"':!" ' "i
The story of wheat has often been
told, 1 It' baa been associated with
ie human race from prehistoric
i. mes. Wheat follows civilisation,
i ii also may be said to stimulate
UviUsed life.--,, - .
Kgryptian tombs and - the ruined
I ake dwellings have yielded wheat
kernels and implements 1 tor milling
nid baking that show bow necessary
ibis food-was to the ancient peoples,
a i those days and until well into the
nineteenth - century every community
must supply i itself with wheat and
ether grains.
fcilnoe then, improved apparatus for
sowing and reaping the crops, the
iUmoat human milling -machinery, the
railroads, the grain elevators, the
tigraph and the cable, have grad
tially brought about what has been
iled "an international fellowship of
vheat'-'-" ,;a',"''' "
' The Red River; valley has been
termed ."the bread basket of the
world,' but other- sections further
west and north may, also lay claim
to tl:fti title. .?
Ocu&Aional tests have been made to
fhnw vlBlto-re from the old world
liow rapidly wheat may be turned
into bread. An acre a minute has
been reaped and bound with a suf
licient number of machines.
A generation or more ago it was
thought wonderful that grain stand
ing, in the morning might appear on ,
i u table ! tn the form of broad ' at
li)'.iht -.'':'" ''l5i '
'i he rapidity of modern harveUng
r nd milling machinery is Indicated by
h story thai comes from the state of
Washington. No unusual special machtn- .
t ry was supplied for this test, except that ;.
n automobile was used to carry the
. ".in two miles from the field to the
j .i.l, The first head was cut at A. M.,
i' ml at the end of three minutes the
wnpat was threshed; four sacks were
cnt to the mill. At 9.19 the first flour
soared, and a baker seised it and at
s i tnstwd biscuits to the spectators; '
with ail tins increased emciancy - la
Ung ulnoe ttie days when "two . women '
wcrt ermaing at a mm" tne nousenoid
HuuiMotur or bread has by no means r
.tit piu:e. In the primitive days, 'mill
r end WWng both were women's f.
. v in the home; how milling is prac
,;!y all done outside, and baking is
, j.i'v tollowlng. It seems Inevitable -;
t . eiiould be so. In pioneer life i"
, ... v oman tnuet b a Jill of all .u
. m; undar more civilised conditions
- tnuKt avail herself of .. the tools
k iiaa made, end these produce their
r i-'u1ls with, largo quantities of
'e fovr mill may send out . .
. to ULujCLOuu . barrels of flouc ,
-yearly. Why should tbe woman grfnd
the grain at home, where so many tasks
ere waiting for her hands? v .
A single fcekery . occupies tea . acres ''
of floor - space and. by . the aid of
. machinery, turns out 100,000 leaves . of ,'
bread dairy, besides rolla cake aad plea. '
' Why, again, should the woman's tired
hands manipulate the - bread for her
household when the best bakeries send
Vut a cleaner, more palatable bread at -less
cost than she can make it If her x
tune, and labor are of value la other
: directions T
This does not mean that wo shall
. never have homemade bread or that ev
ery housekeeper will And It for the best
' Interests of her household to buy all the
bread used there, fiut few housekeepers
have yet studied this question fairly.
If they give i, anyt attention.; they ?
undervalue the cost of materials, fuel
and their own 'labor, and they re apt
- to compare 'the poorest bakery prod-,
ucts with the best grades possible la .
the home kitchens. ,
Bakeries should be under expert in
spection. : There should be every facility
for light; " air and ' cleanliness on the
part of the workers. The. cellar bakery
has little in -its 'favor and should be
abolished. , i
, The materials should be cared for and
MENUS
.if;
.
' SPECIAL NOTE -During the month of November thit departmeni
will be in charge of Jdiae 1 Margaret JMitehelt, of the Bruce School,
New York. , ' t , ' V " '.
By Caroline L. Hunt
. . Washloftoo, D. C '. 4
'rrHB effect of , ths development of
I the art of : blll-of-fare making '
" among American women has,
strange to say, been to simplify the
individual meal. Diversity is now se- ;
cured not so much by serving a large
number of. dishes at one meal as by In-;
troducing a large 'variety In the course
of a week or of a month.' The ability
to make simple bills of fare comes with
an understanding of food materials. It
'is only the person who does not under-
stand that potatoes, rice, macaroni and
hominy ars very much alike la their
nutritive Ingredients, consisting chiefly
of starch, . who uses two or mors of
them in one meal. Ws have ceased to"
serve fish salads at dinner, because we
realise that the flsh Is much like the
meat In compositlonamf that tbe well
balanced bill of fare calls" for crisp veg
etables in the salad course rather than :
.animal foods. S . '
. Tbe rapid Improvement In tbe means
of raising end transporting 'foods and
the Introduction of new plants Into the
country are increasing the number of
available food materials. Tho wieeV
housekeeper Is taking advantage of thla '
fact for the nuroose of dlvarslfvlnsr her
meals, realising that variety from day .: "-
to day makes simplicity possible..
v. MOITTXlY
V'J'i ' ?' ' ' BREAKFAn .
' ',' - Apple gaues
' nice
Creamed Chicken on Toaet '
. "CoSee
Y " I.UNCHEOT " '
y.f . Cheese aad Cora Souffle :
, ' ' Chocolate Cake ' "". t
.' 1 DINNEJR " '' i '- - .' :
our Bwf with Cmun Saace Boiled potatoes
vanuia see um Eposga uake
maohlneM ihould tok th pUo of tk
bumaa hand wtotiwer It ! poMlu.
Th flnlBhtd product hould tx wrapt
pd dmrlDjr trnmlHlon to th con
: umr. ' m;.,-' : " .
Ml Carolina I Hunt, a xprt oa
bom conomlca, nplojrd hy th United
Stat Pepartmenf ol JUrrtoultur, In a,
papr on, "Wotnan' PuWlo Work for
tb Horn." rlvm at th nlntb annual
eonfroc n homa'aconomlca at Lakt
"placid, i N. ; XV: ' aald aa follows '' (
"Women ltava apent a larg amount
f tlma and energy la contoadln Utat
var-f family atboutd bako Its own bread.
If (bey had apent faalX Chat tlma in the
effort to agree upon 4 standard for good
bread and la the lnslatenca that the
baker's product must coma up to that
vtandard, they would not now In their
servantleas . oondltloa be dependent on
the uaa off a kind of bread fwihloffl. in no
way comes up to their MaaJa as to
quality, and which Is frequently sold
and delivered (Without proper protection
from ' dirty hands, from dust and from
nlaa," - In the half dosea years alnoa
that, was written there has been '
marked impro-remsnt to the quality of
bread, and women have grown much -,.
more Intelligent to relaOva values of
foods and of labor. The housekeepers of
two generations ago did many things
wtvteh their granddaughters are Just dls
d"
. today , because of
; changed oondlUons of Jlfa. But in tno
middle generation the daughters cling to
these standards of M.jMt and seeny
1
put cartato processes outside tte horn
Btor, now are seyaral estknatea
0f o,. reiatlYe cost of homemade bread
"and that from the bakery, which have
heea cut from Jou.ehoJd Jrnla
lT'Z
for snoldlng. putting in pans, turning out
After baking; wages for a housemaid, ft
a week. The time of baking varies from
thirty, td 'fifty, mlnutas In a aa oven.,
with eight burners, each burning ten ,
feet per hour, at jier 1000 feet On thla
basis, it was estimated that, one-third
more nutriment was obtained ; from '
'homemade than from baker's . bread, at"
the same price. From such 'data it Is
evident that the number of loaves mix-,
ed and baked at one time Is a most im-'
portant factor. It will not take twice
as long to mix two loaves as it does to
do one, and aa oven fun of loaves will ,
require little more fuel than the single
loaf. Hence the small family usually Is
better off to buy loaf .breatt as needed1
and prepare only, the occasional bot
bread. Whatever value per hour is given i
to ths maid's Urns depends oa mors
J than the. actual wages per ; week her
' board moist be considered. How does
..the time of the mistress compare in
. ' value T Sometimes it is much more val
uable; again, the best way some women
' can sell their time is to bake bread and
pastry at home instead of buying suon
thlna '
. Where a coal fire is to be kept In the
kitchen all day", especially in the winter
time to help warm the bouse, the baking .
of bread virtually costs nothing; but
if a gas oven is heated for that, purpose
. only, the cost Is considerable. :
. ' Another estimate on the cost of bread '
v allows 16Vi cents for-materials for four ;
j loaves, and adds only two cent for the
cost of gas tor baking them .all.- Here
the cost Is further worked out that four
pounds of (homemade' bread will coat
" about ISM cents, while four pounds of "
. baker's bread will cost 25 cents. As no
t allowance Is made for labor. It' is evi
dent that a i housekeeper who baked -'
bread under euob conditions would re
: celve 6Mi cents for the labor - on efour
loaves of bread. ' According to the dther
estimates, at least forty minutes would 1
be required. That would mean a . rate of -about
10 cents per hour for a Woman's
time. These figures differ sufficiently
AND RECIPES; FOR A
EXPERT IN COOKERY V v
, TUESDAY
BREAKFAST -.,..
-..-: ate and Apples r
CrtsD Breadcrumbs with Cream
Htgh " IvUNCHEOK ! .
Beet Stew with OUves
1 vrufiMi
Coffee-
; - DINNBR
' fMnach Cream Boup m .
: ICscalloped Oysters French Fried Potatoes
. juettuce Salad : -.- -.:.
Cream Cheese . Btrawberry Jam
Crisp Cracker ,
UOEH J , ( , ,
. 'WEDNESD AT '
BREAKFAST ,,
1 ' naked Pears
Crisp Com Canal
Cora Muffins
Coffee
XtTNCOTOK
' . Cream of Cei'T fu ,
ccbUie oickers Wriwbiiy Jata
Tea
Beef Soup With Cheese .rope
Mock Ratobtt 1 ! Boiled Potatoes f
quaeb Fie
CMCee
, THURSDAY
. BREAKFAST
Chipped Beef a ToaeS
r Coffe ' .
Xbobarb Marmalade
Luncheon '
Cold ICoek Rabbit
Eacallcoed
Tea '
jeuy cuice ,
Keast ' Veal "' - Browned i Potatoes
Vaoaroni and Chee ' ,',.,. ,' '
::' Caeumber and oymate Salad - .1 i .
Raisin Pie - , ( ,
.".' i ' - i Coffee ,, , . 4 . , ,.,
WMninSSkr : ,',' ;V. '!
' ' BREAKFAST .,!,,
J " Bnanas . i i
': Baoos . ' ' Pate Muffins
Coffee
.,.'' i LUNCHEON ,
" ' Creamed Vel 1n Bameklns ,
Chocolate
Custari : Cake .
' Tea '
to show that each wotnaa must estimate
: for herself before she can decide wheth-
: er It la most economical to make or to
buy bread. , , ' ' ' ' . -
, The economy f not all .that must bo
eynMiderd. DlreeUbUltv. B&latabllity '
and nutrtUve valua must be taken Into.
' account Homemado bread ia often
more palatable, ; and : nourtehlng than
baker's bread, because more milk, fat
and sugar are used in making it, all of
whUh adds to the cost, It of ten Is too
compact : to, allow the digestive fluids
to penetrate it readily.. This Is because
the housekeeper's '. fcleal is ; a "fine
' grained" bread. , and : she baa worked
toward ' thla standard i by making
stlffar dough and baking the loaf before
tt IS' fairly jmon,'fM.,itm '
Another popular demand Is for moist
bread, -with little crust; this,' and the
' width of many loaf pane, lesds to under
done bread, which Is erenerally agreed to
! be exceedingly undesirable food.
, Ideal bread should retain the full
nutrition of the grain, and be prepared ,
la such a manner that these health-I-
giving properties may be assimilated
, It should be palatable, that we may
: be attracted to it and enjoy eating it '
Well-baked crust and porous crumb
, require chewing and absorb the saliva,
'' which aids in complete digestion. ; -Huch
coarse meal; or bran In bread
causes rapid muscular action la dlgee
' tlon. and is wasteful, because, ome of .
th nurltlve prlndplea ' pass' through
tbe digestive tract and are not absorbed. '
- The sameA result Is ascribed to sour
bread and to slack-baked, where the ,
yeait is not fully Wiled. '
Another side of this 'question of mek -Ing
bread af home, has been presented '
thus (by Jane Ad dams:
f A girt who takes her bread out of
s the oven and places - the loaves la ,
row on the table, however tired she '
may fee, has at that moment a thrill '
of having V accomplished ' . something.
9he alone has been ' responsible for '
' those fragrant loavwh from the begin- S
nine . of the process to the- end,' and i
- even the element of chance that" the '
yeast ' may have been too old or j the '
oven too hot la not without Its Interest "
, "Compare this with ths girl; who baa
spent the day packing la a tox, crackers
which come to her hand down a chute '.
. and are .whirled away from her In the
4 packed boxes upon a. miniature trolley. .
6he ' has', not had even a momentary
Interest ra the crackers, save to count -
them, because her wages are dependent
Upon the number of boxes' she ftlla - ;
" -"And she has . never., seen how they
are made, for the factory proper ' la
seoaratad from the Moklns room bv a ,
door which says,i1N)o Admittance."
MwyMrsoq, m w bivw.
. JO! '
S. i
' ii
V 7 .
DINNEIR ...
I Fried Scallop '.' -Maabed Potatces ' ' '
r Chllleit Aspansuf 'with Hot HoUandalse
": ..... .. gauoe.'.'
; , Apple Puddlns with Biscuit Crust
, ' Hard -fiauce ,
i '. . . Coeek ' 1 ' 1 -
' ' , SATUBDAY '
- ' BREAKFAST J -
Orapefrult " ' !
Waffle, wiO. Brru111 " CoffM
LUNCHEON' , 4
lime Beans snd ftndlve Salad ,'
.. - , . . Rolls '
' r' Apple aad Bread Padding
DINNER 1 t "
Scalloped Sheep's Tongue 'i
Mmhed PoUtoes
Banana Fritters
Cream Pl '
t ' ' ' - COft. ' -
smiBAY:
' BREAKFAST , ' " ,
.. .'i , ., ' Stewed Flrt ' M !
Creamed CodfljU Baked Potatoes
. ( Coffee ;
,! : : .:: -. 4 ' 1INNER ' ' -
ft Fricseseed Chicken on Baking Powder
Olaied Swt Potatoes Lima Beaae
Coffee "T
f .. Lettuce Sandwiches V , - , Tea '
Corn snd Cheese Souffle ; 1
One tablespoonful of butte 1 table
Spoonful of chopped green pepper, U cup
ful of flour, t oupfuls of milk. I cupful
of Ohopped corn, 1 cupfuM of canned,
cheese, J eggs. H teaspoonful of salt.
: vMelt the butter arxt cook the pepper,
thoroughly in It Thicken the milk with ,
the flour and add the cheese; add the
corn, yolks and seasoning; out and fold
In the whites beaten atilfly; turn Into a
buttered baking dish and. bake la a
moderate oven 80 minutes.. r ,
- Sour Beef with Cream Sauce , ' ;
. iTake a piece of "beef from the rump
or the lower round, weighing 4 or . 5
pounds, cover with vinegar or with a ,
half-and-half mixture of vinegar and
water, add a sliced onion, ! bay leaves,
and a few mixed whole spices and salt.
Allow to stand a week In winter or t
or days to- summer (-jura, ease s. day,
lV':,.v'f--J...y:- jf-.'-V.- .-.."..--'-4:'- ":'
' Undoubtedly the oldest types of bread
were unleavened. , and were baked ta
the thin forms which would be pala
table and dtgestlfcle even If not porous.
The bannocks, tortillas, noodles. Pass
over bread and griddle cakes are pron
ably survivals of these original forma
The beatea biscuit and pastry .doubt,
less show the ingenuity of early cooks
In folding air into the dough. Salt-rising
bread la another survival of a primt
' tlve way . of collecting some of the
yeast always . present In . the , atmos
phere." V "," , , 't-S"
. Often a portion of dough was reserved
i from one baking to start the dough
th xt. mil thla was known as
, leaven. Frequently it became sour and,
petchaps for this reason,; additions - of
carraway and other seeds, nuts, raisins
and spices were made to the dough. -
Because our remote ancestors took
v a jleoe of , dough kept over from a
previous mixing to otsn mwr r
1 cakes is no reason why we should do
It If we can And a more efficient way.
Any , one who hae patiently mixed
egga. butter, sugar and fruit into a.
' mass of stiff ralsid dough has found ;
it no easy task, and would prefer to
start the mixture In' a simpler man,,
; aer. .. - i' y-'fyp.: ":
'Here Is the Introduction to a mod
era recipe for .French bread, sent, out
by one of tho leading milling firms,
which show how old traditions hold;,
us mtmi'W'.Pi- r'
"Soften a yeast cake In one-fourth
cup of boiled water cooled to a luke
, warmth,' atlr tn about three-fourtha ,
of a cup of flour to make a knead ,
able dough. When smooth and elaatlo ,
out across tbe top la both directions...
Have ready a pint of boiled water,
pooled to a lukewarmth. A Into this
.put the ball of dough. It 'will sink,
but . la : fifteen ' minutes will float, a
light,, puffy sponge, Tura water and
sponge Into a mixta; bowl eto. : .
AU thla . Involved ; beginnlna; L he-
causa centuries ago the baker or
housewife took the ball of left-over
.'dough, cut the sign of the cross upon
; it, then dropped the ball Into warm :
' water to be aura that the yeast la it
' Was 'Still Iiyaly,';i5wftJVv ' .
" There is no space here to consider -the
a? relative merits of homemade
yeast, whether made with ' potatoes,
raw. or cooked, or with tbe addition
of hops aa a preservative, or the use
'of the dry or compressed yeast cakes..
, Good results may be obtained ' with!
any lively yeast ' " . " "
The compressed yeast cakes, wrap-
Ta-ia tinxou.' since tney werer intro-
duced. to the American people through
n
WEEK PROM AN
1 . and . kei covered. '."When ready to cook.
) remove from the liquid, and bake for.
half an bourJn a moderate oven. Pour ;
. around It a pint of sour cream and a
pint of stock. Bake until tender, bast
ing frequently, t Reduce : tbe liquid la
which the meat has been cooked to a.
mall Volume and pour over ths meat.
; Beef Btew-With OUves t
This 4n be made with- either fresh or
cooked meat " Fresh meat should be f
. browned in a little fat and then covered
with water and cooked slowly until It
- Is tender. Shortly before serving olives -,
should be added. They should be stoned .
In such a way as to leave the olive in
one piece. It frequently happens that
brown gravy Is left over from dinner.
In this case,, beat thin slices of oold ,
meat in the gravy and add the ollyea
;t::''-V;'' Cheess Drops :v; . v
Stt tablespoonfuls ofmllk,1 1 teaspoon. J
ful of butter, l cupf uls of flour,. tea-
spoonful of salt, 1 egg, tablespoonfuls
of grated, parmesan cheese . or dry .
American cheese. .
Heat the butter and milk to boiling
. point, add the flour and the salt and y
stir thoroughly. Remove from the fire, ?
v'add the . egg, salt and cheese and stir
until well mixed. When cold, drop In
small pieces Into deep fat and brown.
pound round steak and 1 pound ,
sausage; or I pound round steak and
pound sausage meat, I slices of bread; .
1 moistened with water r 1 egg, 1 onion,
pound salt pork, pepper and salt.
Chop the meat Chop the onion snd ,
cook (but do not brown) it In the fat
' tried out of a small portion of the pork. ,
Add the bread and cook a few minutes.
When this Is cool, mix all the ingre-
dlents snd form Into a long round roll.
The surface can easily be made smooth h
If the hand is wet with Cold water. Lay
ths remaining porit out in thin slloee
: top and bake. 40 minutes In a bot oven.
. The sausage may be omitted if desired
1 and other seasoning Used. , : .
" Raisin Pli " '
This should be made with a Isttlce
crust. The filling Is made by mixing ...
.S cups of seeded raisins with tfhe juice
of 1 lemon, 1 cup of cold water, 1-3 cup
of suKar, H cup of chopped walnuts, 1
tablespoonfuls of butter and 8 table- "
spoonfuls of flour.
u Bate "Muffins ;
Two enps flour, t teaspoonful s baking '
. powder, teaspoonful salt, 1 tablospoon-
i
i
. - V
the Vienna bakery at the Centennial,.
In Tblladelphla. -In 1S7C, have prac
'tlcally driven the.'! homemade j yeast
, out of. our houses, and the . dry yeast
Is rarely used where the compresssd
Is accessible, " , ',' . - '
-Where -the dry oaks' must be, used, r
the most satisfactory plan usually '
to make a cupful of batter of flour
and water, v or of grated potato scald
J ed, or of mashed potato added to the .
, ' flour ana ; rato.r.i,,;'Wians this haa
' cooled to aVout 78 degrees F4 a quar-
1 ter . or . half i of a dry yeait cake la
- crumbled and stirred Into .the starchy
. mixture. In a few hours a foaming,
bubbling yeast should result, to be.
' used like any liquid X yeast or dis
solved compressed yeast Such yeasts
" are rather' slower In action than the
compressed.) ' - ; .. .. -- .
,- Authorities differ - regarding r the
; proper temperature for. the growth of
, yeast; some advise , 75 to 80 degrees
r'others sUll higher. It la probably"
safe 'to say, that bread doughs will do
well' in a kitchen where tho temper
ature rangea from 75 to ft degrees F.
Freezing or. a i; temperature of , 125 -degrees
F. are likely . to ' Impair the -life
of the yeast ,v"--;,?. ' "! ' . '
- The result is not markedly different
" where a small quantity of yeast Is
allowed . to rise, a long time, or a
larger quantity a short time m the
same amount of dough. For school?
purposes, the writer has had bread
made with one-sixteenth of a com-
i pressed yeast cake to one cup of
jiquia.' or one-rourtn to each quart'
'J?0?! cakes for; each cup ;
. of liquid. Medium, proportions would
uauaiiy oe more acceptable -but a
fair quality of bread may result from
each extreme. .. . .. ,-, ; .. .,.. -...,:. ,.
Professor Harry Bnyder tells us
that a flour in which' gluten is abun
dant and tenacious can resist a much
stronger . pressure of gas .than one
with scant or weak gluten, and that
long fermentation may Injure the physi
cal qualities of the gluten. ...
... That strong flour will bear mora
yeast -than the soft ones is the. ex
perience of most housekeepers.
These strong, flours from the hard
jeheat of the northwest will absorb
about 65 per cent water, while the
soft flours of tbe southwest will not
ful melted iutter. 1 cup milk, t eggs. 1';
cup uaies sionea ana qui into smaii y
nieces snd dredged with fldUr. Sift to-
gether the dry ingredioits and add the v
milk and ear yollcs and beat thorourhlV.
Finally cut and fold in the well-beaten
whites and dates. Bake la buttered
mulfln pans twenty minutes. , - ,
Chilled Asparagus With Hollan-
1 ".f.'A:vv- daifie Sauce '
. Kor this purpose use canned aspara -
gus. . Remove e. aap.ragu. from the
.liquor ana emit u tnorouniy. oerve
on very cold plates, and pass hot ;, .
Scalloped Sheep's Tongue i
' Six' sheep tongues, 2 carrots cut . In'.
mn .: nieces. 1 nlnt ' bolllna watsr. 1
lit,, nnlnn cut Into Sma.lT ' nieces.' 9 ,
I '
slices bacon,.- cup capers, -8 small i; butter, .then rolled in spiced sugar and
cucumber pickles, salt and pepper. , - ; : ;,twlted before rising again, and baking,
Scald and blanch the tongues, remov- ' Well-risen yeast dough cut in small
Ing the skins; then throw the tongues : shapes and fried in deep fat and served
into cold-water until ready to use. f -with maple or fruit syrup Is an excel
Out a sltce of bacon into fine strips, and ,,; lerrt dish. , : , - 11 : ,, '
lay them In the bottom of a saucepan; , f Henry T. FuncK. In his recent volume
rl ace over this the lamb tongues, sea- i-, on - VFood . and Flavor." -claims that
eoned with .salt and pepper, and over
the tongues another layer of bacon In '
very-fine strips. 'Ada ins mmcea car-
mii and nnlnna. and the salt and tieo-
Lt the tongues simmer tor aoout .
IB minutes and then moisten . with
about a Dint of boUlng water or, broth.
Cook Slowly for about g hours.
Then ,
tlc out tha tonsrues. olace them ;;
on a hot dish, strain the sauce, reheat.
and add cup of capers and fte
, cucumbir plokles. sliced ihin. ' Stir well,'.;
and let the sauce boll up once. Pour ,:
over. the. tongues. and. senre..,,);,;':;';;.;;;;;'
. ARE YOU A
-rP TOTj are a drudge In. this day you ought to be ashamed of your
I selfi, If ,you can smilingly duavow all claims to that title you, are
X' to be congratulated on a worth-while sscape. .In either .jasol this
page holds out a helping hand. To the drudge-It, Isn't apretty. word,
la itr th Institute will. hold out new and easy methods that, will put
Intelligence Into her dally duties and Insure efficiency and success. To
our smiling members this page offers the inspiration of workers who
have a great sympathy, with all in. the home, and who know how to say
the right thing at the opportune time. " .
Keep your eye on this page. We are. not afraid of the closest scrutiny.
Tou will be the gainer. , v
The next discussion will be pn "The Law and the .Home." Mrs. Allcs
Gltchell Kirk wlU tell you some very Important things In next Bundays
paper. - ' . , ' , . ' ' 1 ', J J ",''.'"
' " ' ' ' i
.. . .,.. .. . -....(.
XaM ';. . .Yk " -v lift ,
take up over 55 per cent of their own
I weight in water. . : or. to put this ia
' another phrasing; One pound of flour
is about one quart, and, one pound of.
water- about one, pint If the .flour
( wtQ , take up tWo-thJrda' of 1U weight
it in, water, or (5 per cent, each cup of
witter will require . about three cups
of flour to make a, dough that may
be handled. ',', t -
For bread making there is no need
. Of many recipes. The essentia ingre
dients are flour, salt, liquid and yeast
;,' The flour may be white or brown, or ;
' any comblnatloa; the Important point is
to' know how. much liquid it will bear.'.
'The hard wheats planted In the spring
In the northwest make the best flour. .
'. The flour should be sifted to aerate It
and remove anything out of place, aad.
should be measured after sifting. ' -''-'
The liquid may be milk: or water or'
half-and-half. Often fruit or; vegetable
pulp, like stewed apple or potato or
i -squash or-ooked :cereal, -are -ued la
' bread..1 .These are mainly, water, and
too much, should not ' be uaed. . One
measure . of any one of these to one
or two Of other liquid Is ample. The leas
shortening in the dough the better; but
; melted fat' brushed over 'the -shaped
rolls or loaf prevents evaporation from
the surface while rising, and makes the
crust tender after. baking.
Sugar is an yeasc food, out an excess
concentrates the liquid and retards the
. action ' of the yeast and appears to
. have a softening effect on the gluten. ;
1 Gluten flour for invalids is obtainable. .
but much that haa been sold under this
name contains an excess . of starcn.
Bran bread Is prescribed for hastening
dlurestlve orocessea. and mar be made
by adding bran to any dough. - -
The general directions . for all yeast
doughs are these: - The usual propor
tion is one measure of liquid to three
of flour.' Scald milk before using. . Melt
'ahortening, .dissolve salt and suga '
In hot liquid.. Cool to about 80 degrees
Fahrenheit before, adding yeast Soften
"yeast ia water to be counted aa part
of the total liquid. Proportion yeast to
' time available. - Increase when dough
- must be kept at low temperature.
For ordinary bread and rolls make
"straight dough." that is, iflix in the
flour until stiff enough to handle, then
knead before rising, end again later tov
ahape for the pans. One-half pint liquid
will make a medium-sized loaf of bread,
or from eighteen to twenty-four rolls,",
according to the size desired. . r
, .For fancy rolls, buns, etc.,'' make a.
sponge first. . Usually milk ! is the -
chosen liquid, and some shortening
and sugar ere added with the -salt at
first Half of the total flour, jot about ;
' 1 measures lor each measure of liquid,
ls mixed In at first' After this batter ',
becomes light and foamy, more shorten- -irtg-.and
sugar, spice, fruit, eggs, nuts.
' etc., may toe added, with' the remainder
: of the flour. "The mass Is then kneaded
- tor tne pans, ine general airection is
tn allow doueha to doubU in bulk In
the pans before baking. - Eiven then they
should expand somewhat in the oven.
; .juuen oc tne variety or roas is cue to
the shaping. - Any Intelligent woman .
who is . keen of . eye ' and ' taste can ;
secure samples from .a" high-class,
bakery ' and Imitate the flavor and
shape of such varieties as pleass her
Plate. A . jveU-made ..dough may be
v shaped In baHs, orroned, out acut
shaped In balls, or rolled out and cut .
and folded. . Or It may be spread with
soft butter, spiced sugar and chopped
raisins and rolled up like- a jelly cake, -the,
whole baked in a roll or tea cake;
nr out In Snntlona and ntA nn mnA
in a pan before baking. Again,-strips
. Of ' dOURh ' may ibe dlDDOd In melted
American bread 'has too little salt In
it. and that this Is one
Our bread Is not equal to' that found
In Ku rope, and explains why we choose
salted butter.- ne runner commenas tne
crusty French bread, and that our de-
: mand for toast la merely an Instinctive
avoidance of soggy toread.
i - wnat can . .aonio i
of our.fpod rashionsT wnyenouia every
scrap of crust be trimmed from bread ,
for ll.y!REL2a't$
bleached to make, white .bread, , an,
butter c?..:;.:.;:,!,,,,;.. -
DRUDGE?
'X'